ABOUT FULL CIRCLE FARM:
Full Circle Farm was established in 1996 by Andrew Stout and his wife, Wendy Munroe, who is a certified acupuncturist. The farm encompasses about 250 acres of organic produce. Full Circle supplies more than 50 restaurants, sells at area farmers markets and offers one of the most flexible CSA (customer supported agriculture) programs available. Stout and Munroe, who have two young sons, are a modern farm couple in that they commute from Seattle to their farm in Carnation.

About F/V St. Jude:
Fishing Vessel St. Jude is known for its premium troll-caught albacore tuna. Owners Joe and Joyce Malley sell their fish fresh and custom-canned at area farmers markets as well as to several fine Seattle restaurants. The Malleys lived aboard the F/V St. Jude for 12 years before they had a family. Learn more at http://www.tunatuna.com.

Sous-Chef
Larkin Young

Chef-Owner
Maria Hines

* Consuming raw or undercooked foods may increase your risk of food borne illness. Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.

Enjoy the new little bar we have created on our enclosed porch. There are 10 bar stools for you to sit on and enjoy a cocktail while you’re waiting for your table, have brunch on the weekends, or enjoy a little peace and quiet for a quick bite or a full-service dinner. I hope it makes you as happy as it makes us!
Cheers,
Maria

Fall is in full swing and our menu has turned toward the heartier, warming dishes that you have become accustomed to during the cold, wet months in Seattle. As a result I have flipped the wine list over to better complement the menu. I have bulked up on some Italian reds which I find pair nicely with some of our earthy dishes. One in particular that I am fond of is the Burlotto Nebbiolo from Langhe. It displays a rustic Old World minerality balanced by some subtle dried-fruit notes — an excellent food wine with great value as well. From our friends here in Washington I have started to carry the Northwest Vine Projects Cabernet Franc. Cabernet Franc is one of my favorite red varietals and I think that this wine is quite true to what one would expect for Cab Franc. It also exhibits a bit of Washington terroir. It pairs well with most of our autumn menu because of its high acid and silky tannins.

The wine list isn’t the only thing changing with the seasons. Our cocktail program has shifted more toward warm brown liquors and autumnal fruits. We switched up a classic Tilth cocktail that some of you may be familiar with (The Back Porch) and developed The Back Porch As Well. This cocktail incorporates some of our Asian pears that grow just off our back porch with a sumac simple syrup, a little bit of pear brandy and some lemon juice to balance the sweetness. We float the cocktail with some sparkling rose which makes for a beautiful color and a stinger of a bone warming cocktail. I’ve also whipped up another batch of my housemade falernum. This is a rum infusion that incorporates ginger, clove, lime and toasted almonds. Falernum finds its way into our Salty Poodle which drinks much like a margarita (but way better).

One final note about Tilth that Maria may have mentioned to you already: Our front porch should be enclosed any day now. This will provide a comfortable place for all of you to get a drink while you wait for your table. We also hope that everyone might stop in a bit more frequently to grab a quick glass of wine or cocktail and some of our renowned hors d’oeuvres or maybe some of our new flat bread.

ABOUT FORAGED AND FOUND EDIBLES:
Jeremy Faber, the owner of Foraged and Found, is a forestry major-turned-chef who now delivers wild mushrooms and other edibles to the who’s who of Seattle chefs. He attended the Culinary Institute of America and, after working at several Seattle restaurants, became the sous chef at The Herbfarm. When he’s not foraging for mushrooms, nettles, truffles, huckleberries or sea beans in a three-state territory, he can be found at area farmers markets selling his fresh and dried products.

Sous-Chef
Larkin Young

Chef-Owner
Maria Hines

* Consuming raw or undercooked foods may increase your risk of food borne illness. Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.

Nash’s is located in the Sequim-Dungeness Valley in Sequim. The farm is known for its organic produce, especially carrots. Nash’s grows the Nantes variety, which thrives in the cooler climate of the valley and grows well in the alluvial soil. The farm also sells pasture-raised organic chickens. Look for Nash’s Organic Produce at PCC Natural Markets as well as area Seattle farmers markets.

Sous-Chef, Larkin Young

Chef-Owner, Maria Hines

* Consuming raw or undercooked foods may increase your risk of food borne illness. Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.